Dutch Baby with Fresh Berries
A dramatic, oven-puffed pancake with crispy edges and a custardy center served with fresh berries.
Recipe Author
Riff Kitchen@riffkitchen
Dutch Baby with Fresh Berries
A dramatic, oven-puffed pancake with crispy edges and a custardy center served with fresh berries.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 35 cook
- 40 min
- servings
- 2
- effort
- Medium
Chef's note
The high-heat baking technique creates an impressive, airy texture that is far superior to standard stovetop pancakes.
Method
6 steps · tap one to tick it off
Tips
Heat the skillet the full 15 minutes. The puff comes from batter hitting a very hot pan. A skillet that is only warm gives a flat, eggy pancake.
Use room-temperature eggs and milk. Cold batter cools the skillet down and the pancake rises less. Leave the eggs and milk on the counter while the oven heats.
Keep the oven door shut. Opening it during the first 15 minutes lets the heat out, and the sides collapse before they have set.
Swaps
No whole milk? 2% milk works. Skim gives a thinner, less tender pancake.
No fresh strawberries? Any soft fruit, or frozen berries thawed and drained so they do not bleed into the pancake.
No vanilla extract? Leave it out, or whisk in a pinch of cinnamon or some lemon zest instead.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn dense, so store the berries separately.
Freezer: Not worth freezing: the puffed pancake thaws dense and rubbery.
Reheat: In a 180°C oven for a few minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
The high-heat baking technique creates an impressive, airy texture that is far superior to standard stovetop pancakes.
Instructions
Follow the steps to perfection.
Tips
Heat the skillet the full 15 minutes. The puff comes from batter hitting a very hot pan. A skillet that is only warm gives a flat, eggy pancake.
Use room-temperature eggs and milk. Cold batter cools the skillet down and the pancake rises less. Leave the eggs and milk on the counter while the oven heats.
Keep the oven door shut. Opening it during the first 15 minutes lets the heat out, and the sides collapse before they have set.
Swaps
No whole milk? 2% milk works. Skim gives a thinner, less tender pancake.
No fresh strawberries? Any soft fruit, or frozen berries thawed and drained so they do not bleed into the pancake.
No vanilla extract? Leave it out, or whisk in a pinch of cinnamon or some lemon zest instead.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn dense, so store the berries separately.
Freezer: Not worth freezing: the puffed pancake thaws dense and rubbery.
Reheat: In a 180°C oven for a few minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix